Loaded Chicken and Veggie Skillet
A vibrant and wholesome one-pan dish that blends juicy chicken with colorful vegetables, perfect for busy weeknights or gatherings.
Ingredients
Main Protein
- 1 lb boneless, skinless chicken breast, diced Ensure the chicken is cooked thoroughly to an internal temperature of 165°F.
Vegetables
- 1 cup bell pepper, chopped Use a mix of colors for a vibrant dish.
- 1 cup zucchini, chopped
- 1 cup broccoli, chopped Chop into uniform pieces for even cooking.
- 1 cup cherry tomatoes, halved
Italian Seasoning
- 2 tablespoons Italian seasoning Start with less and add to taste.
Aromatics
- 3 cloves garlic, minced Be careful not to burn the garlic.
Finishing Ingredients
- 1/2 cup grated Parmesan cheese Add cheese at the end to prevent it from burning.
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons olive oil For cooking the chicken and vegetables.
Instructions
Cooking
- Heat the olive oil in a large skillet over medium heat.
- Add the diced chicken to the hot skillet. Cook for about 5-7 minutes, stirring occasionally, until golden brown and cooked through.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Add the chopped bell pepper, zucchini, and broccoli. Cook for 5-6 minutes until tender but still crisp.
- Sprinkle with Italian seasoning, salt, and pepper during the last minute of cooking.
- Gently fold in the halved cherry tomatoes and cook for another 2-3 minutes until warmed through.
- Sprinkle the grated Parmesan on top and let it melt before removing from heat.
Notes
Customize with any seasonal vegetables or proteins you prefer. Serve with a sprinkle of herbs or balsamic glaze for elegance.